Easter plait

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Mix flour and dry yeast. Add milk, butter, egg, sugar and salt. Knead with the dough hook of the hand mixer. Knead into a smooth ball with your hands.

2. 2

   Cover and leave to rise in a warm place for about 30 minutes. For the filling, grate the marzipan and mix with the poppy seed filling until smooth. Knead the dough again and roll out into a square (30 x 30 cm) on a lightly floured work surface. Cut in half and spread the filling on both pieces of dough, leaving a 1-2 cm wide rnad. Roll up the dough from the long side. Turn both dough rolls around each other like a cord and place them in a greased, flour-spread box form (approx. 28 cm long). Let them rise again for about 30 minutes. Whisk the egg yolk and spread it on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes.

3. 3

   Turn both dough rolls around each other like a cord and place them in a greased, flour-spread box form (approx. 28 cm long). Let them rise again for about 30 minutes. Whisk the egg yolk and spread it on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Allow to cool slightly and sprinkle with icing sugar and brown sugar. Sprinkle small flowers to decorate with white sugar writing

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
230 kcal

CARBS
30 g

FATS
10 g

PROTEINS
5 g